Coconut Cream Pie

Super Duper Coconut Cream Pie.

1/2 cup of sugar
1/4 cup corn starch
1/4 t salt
3 cups of milk
4 eggs separated
3T butter or margarine
1 1/2 t vanilla
1 1/2 cup coconut
9 " pie shell
Whip cream

Separate the eggs, I throw out the egg whites because I use whip cream for the top of the pie. Combine sugar, cornstarch, salt, and milk. Cook over medium heat, stir constantly. After it bubbles and thickens cook 2 minutes more. Remove from heat.

Beat egg yolks slightly. Gradually stir in 1 cup of hot mixture to the yolks be careful not to scramble the eggs. Keep adding hot mixture into the yolks Return the egg mixture to the sauce pan and bring to gentle boil. Cook for 2 more minutes, remove from heat.

Add butter and vanilla. Stir until butter is melted. Add one cup of coconut and stir.

Pour into baked pie shell, cool in fridge.

Toast the remaining coconut in the oven, broil 450F. It only takes a minute so watch it.

Whip the cream, add to top of cooled pie. Sprinkle the toasted coconut on the top of the cream.

Find a willing volunteer to help you eat it!